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Aubergine Delight Trio (Baba Ganoush, Griddled Aubergine & Fritters)
Traditional British Recipes

Aubergine Delight Trio (Baba Ganoush, Griddled Aubergine & Fritters)

ClassicDinner4

This aubergine trio celebrates texture and flavour in three ways: silky baba ganoush, smoky griddled aubergine, and crisp fritters.

It is ideal for mezze-style sharing, light lunches, or colourful starter boards with flatbreads and fresh herbs.

Ingredients

  • 1 Lemon
  • 30ml Olive Oil
  • 15ml Coriander chopped fresh
  • 15ml Parsley chopped fresh
  • 2 Aubergine
  • Vegetable Oil for deep-frying
  • 1 Lemon grated zest only
  • 2 Aubergine cut into finger lengths
  • 2 Garlic chopped cloves
  • 1 Garlic chopped clove
  • 30ml Parsley chopped fresh
  • 1 Aubergine sliced

Method

30m30m1h
  1. For the Baba Ganoush, char the aubergines over a gas flame until completely blackened (or use a grill on high heat). Transfer the charred aubergines to a large bowl, cover with cling film and let sit for a few minutes. Carefully rinse off the blackened skin and scoop out the flesh.
  2. Transfer the aubergine flesh into a food processor along with all other ingredients except the herbs. Blend until the mixture is smooth yet retains some texture. Transfer the mixture from the processor, season with salt & pepper to taste, sprinkle fresh herbs on top and serve.
  3. For the Griddled Aubergine, heat a large ridged griddle pan. In a bowl, combine the aubergine, oil, garlic and parsley to coat the aubergine well. Now, place the aubergine slices on the hot griddle pan, cooking for 1-2 minutes on each side.
  4. In a separate bowl, mix the lentils with the remaining ingredients and season with salt & pepper. Plate the griddled aubergines and top with the lentil mixture.
  5. For the Aubergine Fritters, prepare a deep-fat fryer or a heavy-bottomed pan filled two-thirds with vegetable oil. Heat to 180C; you can test the temperature by dropping a cube of bread in - it should turn brown in one minute. Note of caution: hot oil is hazardous, do not leave it unattended.
  6. Comprise a smooth batter by combining the chickpea flour and water. Dip the cut aubergine pieces into the batter ensuring a good coat before deep-frying in the heated oil. Do this in batches, frying for 3-4 minutes or until they turn a golden brown. Drain on kitchen paper.
  7. In a separate bowl, mix the lemon zest, parsley and chilli. Sprinkle this mixture over the fried aubergines and grate the salted ricotta on top to serve.

Notes

Adjust seasoning to taste before serving for the best finish.

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